1.
In a pot , pour in 400ml water , dang gui and wolfberry , bring to a boil and
simmer over low heat for another 30 minutes .Turn off heat and set aside for
later use .

2.
Rinse off the deboned chicken . Grab 2 pieces of aluminum foil , lay each piece
of chicken onto a piece of foil , and sprinkle with some salt .

3.
Roll it up lengthwise and then wrap in the foil , twisting both sides to form a
candy-like bundle .

4.
Steam the chicken in the foil over high heat for 20 minutes . Transfer the foil wrapped chicken to an ice bath water , until the chicken is completely cool. This
step ensures that the juices remain locked in and improves the chicken’s
overall texture.

5.
Once the chicken is cool, unwrap the chicken and place in the brine. Cover and
refrigerate for 12 ~ 24 hours. Slice and serve cold or at room temperature .